Explains Hydrogen Peroxide Therapy using food grade 35% H2O2.Full description
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Biochemistry 34.1 - Determination of Acid Value of Fats (Quennie Dueñas, Glenn Vincent Tumimbang), University of the Philippines Manila
Descripción: Explains Hydrogen Peroxide Therapy using food grade 35% H2O2.
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Peroxide Value Determination
Abstract AOCS Official Method Cd 8b-90(1)is a procedure for determination of peroxide alue of fats and oils! As oxidation causes rancidit"# or the $ualit" deterioration of fats and oils# the peroxide alue test is necessar" to $uantitatiel" $uantitatiel" determine if the fats and oils are oxidi%ed# and the de&ree to 'hich the" are oxidi%ed! he peroxide alue alue test 'as identified b" the nternational Olie Council as one of the critical measures to &rade olie oil(*)! oil(*)! n *010# +S,A adopted a oluntar" olie oil standard similar to the nternational Olie Council! eplicate testin& of olie oil samples usin& the AOCS method resulted in inconsistencies in starch indicator color as 'ell as the end point color chan&e! .o'eer the titration titration procedure procedure achieed satisfactor" results for proficienc" testin&! Ob/ectie o produce a robust anal"tical method for eroxide alue ,etermination in alm Olein! Sample rocedure 2ei&h i&h the test portion into a *30 m4 5rlenme"er 5rlenme"er flas6 'ith &lass stopper! 1. 2e 2. Add 30 m4 of the 7* acetic acid-isooctane solution! 3. S'irl to dissole the test portion! 4. Add 0!3 m4 of saturated 1 solution usin& a suitable olumetric pipet! 5. Allo' the solution to stand for exactl" 1 min# thorou&hl" sha6in& the solution at
least three times durin& the 1 min! 6. mmediatel" add 70 m4 of , 'ater! 7. itrate 'ith 0!1 M sodium thiosulfate# addin& it &raduall" and 'ith constant and
i&orous a&itation! 8. Continue the titration until the "ello' iodine color has almost disappeared! 9. Add 0!3 m4 of 10: S,S! 10. Add about 0!3 m4 of o f starch indicator solution! 11. 11. Continue the titration 'ith constant a&itation# especiall" near the end point# to
liberate all the iodine from the solent la"er! 12. Add the thiosulfate solution drop d rop 'ise until the blue color /ust disappears!
13. Conduct a blan6 determination of the rea&ents! rea&ents! The blank titrations must not exceed 0.1 mL o the 0.1 ! sodium thiosulate solution. Results and Discussion
eroxide eroxi de alue is determined b" iodometric titration! odometric titration is based on the oxidation of the iodide ion ( -) b" h"droperoxides (OO.) 4OO. ; * .;; * < * ; 4O. ; .*O ; * ; (clear (cl ear)) (" ("ell ello') o') )* ; * =a*S*O7 < =a*S>O? ; * =a)
("ell (" ello') o') (co (color lorle less) ss) •
he starch indictor solution 'as added 'hen fadin& of the "ello'ish iodine color occurs!
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Starch forms a blue-purple complex 'ith iodine molecules!
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2hen all the iodine has been reacted# the solution loses its color# and the transition transiti on from purple to clear c lear mar6s the endpoint endpo int of the reaction (7)!
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@lan6 determination and standardi%ation of the primar" standard 'ere performed prior to sample anal"sis! See i&ures 1 throu&h 7! color chan&es 'ere consistent 'ith the AOCS M5.O,!
Standardization of Sodium Thiosulfate Solution
Figure 1. Standardization prior to adding Starch indicator solution.
Figure 2. After starch indicator was added.
Two AOCS olive oil samples were analyzed to Two determine the peroxide value per the AOCS method. Table.1 T able.1 Peroxide Values for the AOCS Sample No and Sample No !.
n addition# t'o commercial brands of olie oil 'ere tested for the purpose of comparison! ,urin& titration 'ith 'ith 0!1 M sodium thiosulfate# after addition addition of 10: S,S and starch indicator solutions# the sample solution turned li&ht bro'n or to cloud" bei&e in color# then at the end point the sample solution 'as a cloud" 'hite! er AOCS# the sample solution should turn blue after addin& 10: S,S and starch indicator# then to clear at the end point! See i&ures > throu&h !
Test Proper
Figure 4. Olive Oil, The solution is a bright ellow color prior to adding !.1 " sodiu# thiosulfate.
Figure %. Added starch indicator and S&S' a color change to pale brown.
Figure $. Titrated with !.1 " sodiu# thiosulfate until ellow has al#ost disappeared.
Figure (. Titrated with !.1 " sodiu# thiosulfate until pale brown color was gone.
he AOCS Official Method Cd 8b-90 Scope states that it is applicable to all normal fats and oils! t also states that an" ariation in test procedure ma" result in erratic results! he olie oil samples sent b" AOCS did not represent the color chan&e at starch indicator addition or final end point! .o'eer# color chan&es described aboe resulted in satisfactor" eroxide alues alues for proficienc" testin&! See able 1!
